Description

This Easy Sourdough Croissant Bread Loaf combines the tangy depth of a sourdough starter with the rich flakiness of butter, creating a tender, layered bread reminiscent of croissants but shaped as a loaf. Perfect for those who love the buttery texture of croissants but want the convenience of a simple loaf, this recipe uses cold grated butter incorporated during stretch and folds to build structure and delicious layers. It stays soft for days and is ideal for topping with jam, Nutella, or extra butter.

Ingredients

Scale

Dry Ingredients

500 grams bread flour (organic preferred)
1.5 tsp salt

Wet Ingredients

60 grams active sourdough starter
350 grams cold water (preferably cooler to keep butter from melting)

Fats

1/2 cup (one stick) unsalted cold butter, grated (refrigerated or frozen before grating)

Instructions

Feed Starter: Feed your sourdough starter 6-8 hours prior to making the dough to ensure it is active and bubbly.
Mix Ingredients + Autolyse: In a large bowl, combine the bread flour, cold water, salt, and active sourdough starter. Mix with damp hands or a spatula until a rough, soft dough ball forms. Cover with plastic wrap or a damp tea towel and let rest for 45-60 minutes.
First Stretch and Fold + Add First Half Butter: Perform the first set of stretch and folds by pulling one side of the dough over itself, rotating a quarter turn and repeating. Add half of the grated cold butter and incorporate it into the dough during the stretch and folds until the dough tightens into a more cohesive ball. Cover and rest for 30 minutes.
Second Stretch and Fold + Add Remaining Butter: Perform a second set of stretch and folds on the dough, adding in the remaining grated butter. Cover the dough and leave it to bulk ferment at about 70-71°F for 8-10 hours or until doubled in size and bubbly.
Shape Dough: Gently turn the dough out onto a lightly floured surface. Fold each corner into the center. Flip the dough over and create tension by pushing lightly with one hand while pulling in a circular motion with the other, rotating several times to tighten the surface.
Second Fermentation (Cold Proof): Place the shaped dough in a lightly floured banneton or bowl. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours to chill the dough and enhance flakiness.
Bake: Preheat the oven to 450°F with a Dutch oven inside. When ready, place the dough on parchment paper, score the top, and carefully put it into the cold Dutch oven. Bake covered for 25 minutes, then remove the lid and bake uncovered for an additional 20-22 minutes until golden brown.
Cool and Serve: Remove the bread from the oven and let it cool completely for at least 1 hour before slicing to allow the crumb to set. Enjoy with your favorite toppings such as jam, Nutella, or butter.

Notes

Keep the room temperature around 70°F to prevent the butter from melting prematurely.
Grate the butter while it is very cold or frozen to incorporate it evenly during stretch and folds.
Reducing butter quantity by half will make the dough easier to handle and still delicious.
Use the highest quality butter available for best flavor and texture; Kerrygold is recommended.
Refrigerate the dough for at least 2 hours and up to 24 hours to develop flakiness and improve texture.
Some butter may leak during baking, especially if using the full stick.
Add-ons like chocolate chips, raisins, cinnamon, or herbs can be included for variations.

Prep Time: 1 hour 30 minutes (including autolyse and stretch/folds)
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: sourdough bread, croissant bread, layered bread, buttery bread, sourdough loaf, easy sourdough recipe, breakfast bread, homemade sourdough